Boneless chicken leg meat 1000g
Cured meat ingredients:
Ginger powder 1 spoon
Cooking wine 1 spoon
Spiced powder 1 spoon
Proper amount of salt
Appropriate amount of corn starch
1 tbsp oyster sauce
Powder coating composition:
200 grams of medium gluten flour
Corn starch100g
3 grams of baking soda
Proper amount of salt
Two eggs
Crispy fried chicken legs (with fried chicken powder formula)?
Boned chicken legs, washed and put into the pot, and all marinade (except raw powder) was poured into the pot and marinated for one hour.
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Add raw flour and gravy to make the chicken legs more tasty.
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Mix flour, corn starch, salt, pepper and baking soda, and then sieve.
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Coat the marinated chicken legs with powder.
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Stir 2 eggs with a little water, and the chicken legs are covered with egg liquid after both sides are powdered.
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Add as much flour as possible to the crispy flour. If you like a chef with crispy skin, you can repeat the above two steps.
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Heat the oil to 175℃, and do not turn the chicken over after it is cooked.
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Fry until the flour hardens. Take out Huang Shi and control the oil.
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10 minutes later, fry the chicken legs in the pot for 2 minutes, take them out and put them on the plate.
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Have an iced coke and get ready to go!
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skill
The delicacy of fried chicken is reflected in two aspects: delicious and crispy.
1, where the chicken leg is thick, the knife should be changed, that is, where the meat is thick, it should be cut vertically to facilitate the taste during pickling.
2, flour starch baking soda, is the key to pastry, you can add some salt and pepper to the pastry powder to taste. If you like thick skin, you can repeat the steps of egg liquid and powder layer by layer.
As far as meat quality is concerned, I prefer drumsticks. The meat is juicy and tender, not firewood.